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“I decided to make my own sausage to avoid additives and preservatives found in commercial brands. My family enjoys the traditional sage flavor. I grow sage in my herb garden, and ground the dried leaves in a mortar & pestle before measuring. I used a combination of pork and turkey, but you can use all pork, or all turkey, if you prefer. You can add 1/4 teaspoon hot pepper if you prefer it spicy. Prep time includes chilling overnight. If using table salt, use only 1/2 teaspoon; do not adjust salt until after resting overnight. The salt dissolves in the meat and tastes much saltier in the morning. Cook a little in the microwave before tasting.”
8hrs 10mins
16 patties

Ingredients Nutrition


  1. Combine pork and turkey in a large bowl.
  2. Combine seasonings in a small bowl.
  3. Sprinkle seasonings evenly over meats, add water, and mix well with hands or electric mixer.
  4. Chill meat mixture for several hours or overnight.
  5. Cook 1 teaspoon meat in the microwave on a small plate, taste for seasoning.
  6. Form into 2 oz. patties and cook in skillet over medium heat with a little vegetable oil, until lightly browned and no longer pink inside.
  7. Patties may be frozen; arrange on a sheet pan to freeze. Place in plastic bag when frozen for storage.

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